Thank you to Concord Foods Caramel Apple Wrap for sponsoring this post. Complete with a layer of ooey-gooey caramel hidden within moist and tender pumpkin cake, this Caramel Pumpkin SnackCake is outrageously good
This AppleCake is the perfect dessert to celebrate the coming of fall, loaded with crisp apples with just the perfect amount of cinnamon and sugar for that sweet treat
Peel, quarter, and core the apples. Combine cake flour, baking powder, and salt. Distribute the apples with the sliced side up on top (see image above)
I had bookmarked the recipe for Spiced Apple and Walnut Cake from Alana Lowes' blog ages ago ( I used almonds in mine as I ran out of walnuts) and this time I knew that this is the perfect cake for concluding our Masterchef blog hop as it represents in essence how comforting home baking could be
Pour dry cake mix directly on top of the pie filing and spread evenly. In a greased 9x13 dish, mix apple pie filling and caramel sauce. Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges
Stir in apples. Drizzle warm caramel over cake. Bake in 325 degree F (160 degree C) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes
Super simple to make, your family and friends will be asking for more of this Easy AppleCake. This month I was excited to see this applecake in Allrecipes magazine because I had already tried two other recipes for applecake and they both failed pretty miserably
There’s just something awesome about a snack with an incredible amount of caramel that you can justify eating because really, at its core, it’s an apple
While it being Friday is pretty exciting and this cake tastes amazing, I’m pretty sure I’m most excited about the fact that it is supposed to be warm and sunny today
Apple Spice Cake with Brown Sugar Cream Cheese Frosting with real apple chunks, a smooth and creamy frosting and all of your favorite fall flavors wrapped into one
the chocolate cake has appeared in a number of posts (Baileys peppermint chocolate cake, Black Forest poke cake) and the frosting is the same as the one I used for my lemon snackcake, only with freeze-dried strawberries instead of freeze-dried raspberries
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